Chicken Cordon Bleu
Lay chicken breasts between 2 sheets of waxed paper; pound to about 1/4 inch thick, taking care not to tear flesh. Trim ham slices so they are smaller than chicken breasts. Lay a slice on top of each breast half. Cut cheese into very thin slices. Place on top of ham. Fold chicken breast in half to enclose filling. Carefully dip each chicken breast first in beaten egg, then into bread crumbs. Repeat until chicken is well coated and filling is completely enclosed. Pour about 3 inches of oil into a deep pan. Heat to 375F (190C) or until an 1-inch bread cube browns in 40 seconds. Add chicken; fry 7 minutes, then decrease the heat and fry 5 minutes longer to ensure coating does not burn before chicken is cooked. Remove from oil with a slotted spoon. Drain well on paper towels. Serve hot. Makes 4 servings.
